Simple Vegetable Frittata

One of the best ways to use up extra vegetables you have on hand is to put them into a frittata. You can use leftover, roasted vegetables or cook fresh vegetables for this recipe. Just keep the ratios the same and the variety of vegetables can change based on what you have on hand.

Vegetable Frittata

6 large eggs

1/3 cup milk

3 garlic cloves, minced

1/2 small onion, sliced

1 tbsp olive oil

1/2 cup mushrooms, sliced

1 bell pepper, sliced

2 handfuls baby spinach (approx. 2 cups)

1/4 cup parmesan cheese

everything seasoning or salt & pepper to taste

Preparation

Preheat oven to 350F. Whisk eggs and milk in a mixing bowl, set aside. Heat oil, minced garlic, and onion in an oven-safe skillet over medium heat. Cook until fragrant and onion is translucent, about 5 minutes. Add sliced peppers and mushrooms. Cook until mushroom is soft. Add spinach and wilt. Add egg mixture and stir until egg covers all of the vegetables. Allow to cook without disturbing for 2-3 minutes. Sprinkle parmesan cheese over mixture and put skillet in the oven, uncovered. Cook for 15-20 minutes or until egg is cooked through. Slice and enjoy!